From the hills around Lake Arancio in south-western Sicily. Nerello Mascalese retains freshness even in hot locations and always has a savoury, stony edge, while Nero d'Avola adds vitality and bright fruit flavours to the blend. Both are indigenous varieties to the Italian island.
60% Nerello Mascalese and 40% Nero d'Avola.
Before grapes enter the winery, once ripe the canes are cut and the fruit dried in the hot Sicilian sun. This lasts 15-20 days by which time the grapes lose 15-20% of their weight, have increased sugar levels and are more concentrated. Harvested grapes are pressed and undergo long maceration before fermentation on the skins. Ageing takes place in French and American oak barriques lasting 6 months.
Drink now and over the next 3 years.
Vigneti Zabù is a newcomer to winemaking, with vines planted a mere 5 years ago on the hills around Lake Arancio. Without the sufficient expertise to function as a competitive winery, along came Valentino Sciotti - responsible for several other top producers in the south of Italy - and a team of young winemakers who were able to fully realise the potential of this terroir.
This is a rich and textural wine which works well with bold, meaty dishes such as a marinade stews, also Coq au Vin.
Suitable for vegetarians - try pasta and a rich tomato sauce, topped with parmigiano.
In the press
"The initial impression is fabulous: deep, shimmering with black fruit and violet perfume. The palate is no slouch either, with an essential oil purity to the fruit, edged with chocolate. It has a certain sweetness and creamy length making it very easy to drink" - The Wine Gang, February 2013
Silver- Decanter World Wine Awards 2014
Silver - Sommelier Wine Awards 2017 (2015 vintage)
Bronze- International Wine Challenge 2015 (2014 Vintage)